Experiments with high hydrostatic pressure to sterilize meat, sauces, mayonnaise, milk and yoghurts have been conducted. We also used the hydrostatic processing to increase the speed of germination and productivity of various plants (radishes, tomatoes, licorice, etc.). It was found that, after high pressure processing, the microbial contamination of all food products was reduced. It resulted in a significant increase in the shelf life of food (from 3 to 5 times). It was shown that the high pressure processing was a way to significantly increase the crop yield of tomatoes (by ∼65%) and the germination of legumes (almost by an order).

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